- 1 1/2 cups butter, softened
- 1 (8-oz.) package cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/8 teaspoon table salt
How to Make It
Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended.
Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).
For a fun twist on this traditional cake, you can add so many different toppings or ingredients to the batter. Make it a vanilla bean, strawberry, blueberry, peach, chocolate, apple or lemon pound cake by making some simple additions. Top with fruit, crumbles, brown butter or brown sugar glaze.